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The Flavor Equation by Nik Sharma


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I pre-ordered this book and sometime after midnight it showed up in my Kindle library. I discovered it only a few hours ago. Naturally, I have had very little opportunity to form much of an opinion. But

The Guardian  has done quite a review with a very generous smattering of recipes from the book.

 

Anyone else anxious to explore this book?

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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19 minutes ago, blue_dolphin said:

I am!  My copy is supposed to arrive on Thursday.  

I've enjoyed cooking from Nik's previous book, Season, and am looking forward to this one.

It's an embarrassment of new cookbook riches chez @blue_dolphin!

I just knew you would have to at least look at a copy of this book! I’m so happy you will be getting it I look forward to hearing your views and seeing the dishes that you are inspired to make. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I think there's lots of press out there about this book.  Last week, Evan Kleiman interviewed Nik on her radio show/podcast, Good Food.  It's available for listening here and it convinced me to put his raita recipe on my list, sight unseen!

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13 hours ago, blue_dolphin said:

I think there's lots of press out there about this book.  Last week, Evan Kleiman interviewed Nik on her radio show/podcast, Good Food.  It's available for listening here and it convinced me to put his raita recipe on my list, sight unseen!

Thanks. I just listened to this.

 

I am finding the book a challenging read. There is a part of me that is wishing that an editor could have reigned Nik in at times. It feels as if he is occasionally riding off in all directions at once. 
 

It  is a long book, 352 pages in the print edition, and it sometimes feels as if Nik couldn’t bear to leave out anything. 
 

These are just my very early impressions. I shall keep reading. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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My book arrived a little while ago.  It does look very dense!  

The Food52 cookbook club chose this book as a year-long bonus book for 2021.  I can see now that it could be a bit much to get through it in just one month.  I'll be happy to take my time with it!

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